Orange and chocolate cream tart

Name: Orange and chocolate cream tart - Eusebia I.
Ingredients: Dough: 50 g butter; 4 tablespoons milk; 200 g flour; a pinch of salt; half a packet of baking powder; one egg; 4 tablespoons powdered sugar. Orange cream: 200 ml orange juice; 200 ml water; 3 tablespoons grated flour; 3 egg yolks; 5 tablespoons sugar. Chocolate cream: 3 tablespoons cream for whipping; 90 g chocolate. Decorations: chocolate beads.

Dessert - Orange and chocolate cream tart by Eusebia I. - Recipia

This orange and chocolate cream tart is something I've made a few times when I wanted a serious dessert, not something light. It's never been the case to serve two slices, as it's quite rich. I've always loved the way the tangy orange layer feels beneath the dense chocolate. One slice is enough; it’s not the kind of cake that disappears from the pan at the first meal. Quick Info Total time: about 3 hours, including cooling Preparation time: 40 minutes (plus cooling time) Baking time: 20 minutes Servings: 8 Difficulty: medium Perfect dessert for cold days or when you want something substantial Ingredients Dough: 50 g butter 4 tablespoons milk 200 g flour a pinch of salt half a packet of baking powder 1 egg 4 tablespoons powdered sugar Orange cream: 200 ml orange juice (I used juice from two juicy oranges) 200 ml water 3 heaping tablespoons flour 3 egg yolks 5 tablespoons sugar Chocolate cream: 3 tablespoons liquid cream for whipping 90 g chocolate (choose one you like, specialty chocolate is not necessary) For decoration: chocolate chips (optional) Instructions 1. Orange cream In a saucepan, mix the egg yolks with the flour and sugar. Pour in the orange juice (freshly squeezed) mixed with water. Stir to avoid lumps. Place over medium heat and stir constantly. Once the cream has thickened well, remove from heat and let it cool. 2. Dough Mix the flour with salt, baking powder, and powdered sugar. Add the butter (cold or at room temperature, it incorporates easily), the egg, and milk. Knead quickly until you have a smooth, non-sticky dough. If it sticks, sprinkle a little more flour. Refrigerate for about an hour. 3. Assembling and baking After the dough has chilled, roll it out with a rolling pin to a not-too-thick sheet. Transfer it to a springform pan greased with butter. The dough should cover the edges, not just the base. Prick it with a fork here and there. Pour the cooled orange cream on top. Bake the tart in the oven at 180°C for 20 minutes. Remove the pan and let it cool completely. 4. Chocolate cream Heat the liquid cream in a small pot without bringing it to a boil. Add the broken chocolate pieces. Remove from heat and stir until it becomes a smooth cream. Allow it to cool. 5. Final touches When the tart and chocolate cream are cool, spread the chocolate cream over the orange layer. Refrigerate for a few hours to let it set well. If desired, sprinkle chocolate chips before serving. Why I make this recipe often It's the dessert I prepare when I have good oranges and want something substantial. It keeps well in the fridge and lasts a few days, even with the cream on top. It doesn't get soggy. Plus, it's suitable for days when you have guests or want to have dessert ready for the evening. Tips and variations Tips If the orange cream seems too runny after cooling, don't panic. It will firm up in the oven and in the fridge. Don't let the chocolate cream boil; just heat the cream, then mix it in. The flour added to the dough should be just enough to form a non-sticky ball; don't add too much at once. Substitutions You can use granulated sugar instead of powdered sugar for the crust if that's all you have on hand. Any type of chocolate will work, but one with at least 40% cocoa will give a fuller flavor. Variations You can use lemon or lime juice mixed with oranges if you want a tarter flavor. If you don't want decoration, you can leave the chocolate layer plain. Serving ideas The tart cuts best after it has been in the fridge for a few hours. A slice pairs well with coffee or unsweetened tea. Frequently Asked Questions 1. Can I use store-bought oranges instead of freshly squeezed? Yes, but fresh juice has a more intense flavor. If you have no other option, use what you have. 2. Why do I need to cool the crust and cream before adding the chocolate? If you pour the chocolate cream over a hot base, the layer may melt and not set nicely. 3. Can I make the tart a day in advance? Yes, it actually tastes better the second day after it has chilled. 4. Can it be frozen? I do not recommend it. The orange cream changes texture after thawing. 5. What should I do if the crust breaks when I put it in the pan? You can patch it with pieces of dough, pressing with your fingers, and it won't be noticeable after baking. Nutritional values (estimates) One slice (1/8 of the tart) has approximately: Calories: 270-320 Carbohydrates: 40-45 g Protein: 5-6 g Fat: 11-13 g Values are estimates and depend on the type of chocolate and butter used. Storage and reheating The tart can be stored in the fridge, covered, for up to 4 days. I do not recommend reheating; it is served cold, straight from the fridge. The layers remain compact and do not get too soggy if kept covered.

Orange and chocolate cream tart

Tags

Categories